Ok, I have to say that this is one of my favorite chicken recipes ever, and Zoe and Eli both agree with me. We tried this the other night, gave each other the thumbs up and said that this chicken was totally blog worthy and need to be posted sooner than later. The chicken is just so moist and full of flavor from the citrus marinade and I love how crispy the skin gets from cooking under the broiler. This is going to be one of my new go-to recipes for chicken, and the best part is that it can be made year round because it’s cooked under the broiler. You could also grill it up or even sear it in your cast iron skillet and then bake it off in the oven. I can see paring this chicken with roasted cauliflower or brussels sprouts in the fall and kale mashed potatoes in the winter. This chicken is total comfort cooking anytime of year.
This marinade is super simple to throw together and it’s a perfect weeknight recipe, as the marinade only has to sit on the chicken for a minimum of 20 minutes. You can use either chicken thighs, drumsticks and breasts, or all three if you want. We used 3 thighs and one chicken breast that the butcher cut in half, so that it would absorb the marinade better. We paired this with a green bean salad and some french bread one night and some Israeli couscous salad and corn on the cob another night. I mean it’s chicken, so go ahead and pair it with any of your favorite sides.
BTW, I’m going to take a bit of a blogging break to spend some quality time with my family. I will be back on August 18th. I will be still be posting random pics on Instagram, so if you wan to see what we’re doing or eating, you can check me out there. Have a great week everyone!
recipe from Bon Appetit
- 2 pounds skin-on, bone-in chicken thighs, breasts or legs – We used 3 thighs and 1 breast that was cut in half so it could absorb the marinade better
- 3 tablespoons scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only
- 2 garlic cloves, roughly chopped
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- 1/4 cup (2 to 3 limes) fresh lime juice
- 1/4 cup (1 juicy orange) fresh orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon coarse kosher salt
Let’s prep all of the ingredients. Thinly slice up the scallions.
Zest and juice up your limes and orange, wash and chop off the thick ends of the cilantro.
Peel and roughly chop up the garlic.
Get out a blender, mini prep or food processor and add in the 3 tablespoons chopped scallions, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, 1/4 cup soy sauce, 2 tablespoons olive oil and 1 tablespoon kosher salt. It’s pretty all together isn’t it?
Set aside 1/4 cup of the marinade to use for topping the cooked chicken. Make sure you do this, because the marinade is wonderful on the cooked chicken.
Put the chicken into a gallon sized ziploc bag. Add in the remaining marinade, and zip up the bag. Make sure to shake or turn the bag a bit so that all of the marinade gets on and seeps into all of the chicken.
Put the chicken into the refrigerator to marinate for at least 20 minutes or up to 2 hours. Don’t marinate the chicken for longer than 2 hours as the citrus might cook the chicken a bit and make it gummy. If you’re pressed for time, you can make the marinade ahead in the morning and then just add it to your chicken when you get home at night. Make sure to let it marinade with the chicken for at least 20 minutes though.
Pre-heat your broiler and set your oven rack 5 to 6-inches below your broiler. You want the actual chicken to be 5 to 6 inches below the broiler, so when you’re setting up the rack, make note of the chicken on that will be on there.
Get out a broiling pan or a broiler-proof baking sheet and line the bottom with foil. Remove the chicken from the marinade and place it skin side down on the pan, discard the marinade.
Using tongs, turn the chicken over to the skin side, and continue to broil until cooked through and an instant read thermometer inserted into the thickest part of the thighs and breast registers 165 degrees, about 12-15 minutes. Keep an eye on your chicken, you may need to turn it a few more times so that it doesn’t burn.
Note: I’ve made this recipe twice and my chicken breasts and thighs were different sizes both times. Sometimes I had to cook the meat longer and turn it more than once, so that it didn’t burn too much on one side. Keep an eye on your chicken and know that you may have to turn it more than once and it may take longer than the suggested time above. Also, a chicken breast is going to take longer to cook than the thighs and drumsticks, so you will want to take off the thighs and drumsticks when they’re done and set them aside while you finish off the breasts.
Top the chicken with some of the reserved marinade. The chicken tastes great either way. Eli opted out of the marinade, but John, Zoe and I tried it and loved it. I hope that you all love this chicken dish as much as we all did.